Перспектива использования грибного порошка из дикорастущих грибов в хлебопечении
2009
Muzalevskaya, R.S. | Vlasova, M.V., Orel State Inst. of Trade and Economics (Russian Federation)
Wild growing mushroom (white, chanterelles, aspen) are characterized by a high content of easily digestible amino acids (proteins), mineral nutrients, by high food and biological values. Mushroom powder (MP) of chanterelles was estimated for using in production of bakery foods without white wheat flour. Dry and reduced (in water at 120 deg C with a ratio of 1:2 at the stage of dough kneading) MP was added in amount of 4.3% by weight of flour. Application of MP was assessed by organoleptic and chemicophysical parameters. When using MP, a specific volume of bread increased by 0.3-5.1%, porosity of the crumb did by 0.6-1.4% in compare with the control samples without MP. It was noted that the bread with dry MP had better quality indicators compared with the one with reduced MP, so that it was recommended to add MP in a dry form without recovery at a dose of 3%. Organoleptic properties of bread with dry 3% MP were the follow (in compare with the control version): the specific volume was 358 cubic cm/ 100 g (353 cubic cm / 100 g), the porosity was 70.6% (70.1%), the humidity was 40.2% (41%), the acidity (degrees) was 2.6 (1.4), the organoleptic assessment (points) – 62.5 (53.5). The conclusion has been done that application of MP (chanterelles) can improve bread quality, reduce the cooking time of bread (30 min) and increase its biological value
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